Shavuot recipe

Ashkenazi

Blintzes

Ingredients

Filling:

  • 1 lb. dry cottage cheese
  • 1 small package cream cheese
  • 1 egg
  • Cinnamon
  • 2-3 tbs. sugar
  • Raisins (optional)

Batter:

  • 1 cup flour
  • 1/4 tsp. salt
  • 1 cup water, soda water or milk
  • 2 eggs

Directions

  1. Prepare filling: combine cheeses, sugar, and egg. Add cinnamon and raisins.
  2. Prepare batter: Combine flour, water and salt. Add eggs and beat until smooth.
  3. Spoon a little batter into a heated, greased 7-inch frying pan (crepe-size) – make sure the batter is spread evenly and coats the pan.
  4. Cook on one side only then turn onto a towel.
  5. Place about 1 1/2 tbs. filling on each pancake, roll up, tucking in ends.
  6. Bake for 10 minutes at medium heat.

 

Lokshen Kugel

Ingredients

  • 8 oz. broad noodles
  • 1 cup pot cheese
  • 1/2 cup raisins
  • 1 egg, slightly beaten
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 2 tsp. sugar
  • 3/4 cup sour cream
  • 1/4 cup margarine or butter, melted

Directions

  1. Cook noodles as directed on the package; drain well.
  2. Stir in remaining ingredients and half of the melted margarine.
  3. Place in a greased casserole and pour over the remaining melted margarine.
  4. Bake uncovered at 350 degrees (F) for 1 hour.
Sephardic

Cheese Phyllo Squares

Ingredients

  • 1 package phyllo
  • 2 cups Parmesan cheese, grated
  • 1 cup vegetable oil

Filling:

  • 5 eggs, beaten lightly
  • 1 lb. cottage cheese (small curd)
  • 1 1/2 cups Parmesan cheese, grated
  • 1/4 tsp salt

Directions

  1. Mix 4 eggs with cottage cheese, parmesan cheese and salt and set aside.
  2. Spray 13 x 9 inch baking dish with non-stick cooking spray or lightly oil
  3. Create the bottom layer by placing individual sheets of phyllo down (fold if necessary) and brushing each with oil and sprinkling a small amount of parmesan cheese. Use half the available sheets (about 15).
  4. Set aside the remaining phyllo sheets, making sure to keep them from drying (cover with a damp towel).
  5. Spread the egg and cheese mixture evenly over the bottom layer of phyllo.
  6. Build the top layer the same as with the bottom layer - brush each with oil and sprinkle parmesan cheese.
  7. Brush the top two layers with extra oil and then with the remaining beaten egg.
  8. At this point, you may cut lengthwise before baking (3 or 4 rows, per your preference).
  9. Bake at 375 degrees (F) for 45 minutes. The top should be golden brown when done.
  10. Cut into squares and serve!

 

Frittata with Ricotta Salata, Green Onions and Parsley

Ingredients

  • 3 tablespoons olive oil
  • 1 bunch green onions, chopped
  • 8 large eggs
  • 6 ounces ricotta salata or feta cheese, cut into small cubes
  • 1/2 cup chopped fresh Italian parsley
  • 2 tablespoons milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

Heat 1 tablespoon oil in 12-inch-diameter broilerproof nonstick skillet over medium heat. Add green onions and sauté until tender, about 3 minutes. Transfer to large bowl and cool.Add eggs, cheese, parsley, milk, salt and pepper to onions and whisk until blended.
Preheat broiler. Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add egg mixture. Tilt and swirl pan to distribute evenly. Using rubber spatula, lift up edges of cooked egg to allow uncooked portion to flow under; cook until beginning to set. Reduce heat to low. Cover and cook until frittata is almost set, about 8 minutes. Transfer skillet to broiler; broil until frittata is set and top just begins to brown, about 3 minutes. Slide frittata onto plate. Cut into wedges. Serve Warm or at room temperature.

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